Roasted Beet Salad
Roasted heritage beets from Montesino, carrots and spring onions over arugula with balsamic vinaigrette, raw milk Morbier and toasted nuts. Based on a recipe included with today’s bushel from Austin’s Farmhouse Delivery..
Trim, peel and dice fresh beets (including some of the tops), carrots and spring onions. Toss in olive oil, season with S&P and roast in a 400 degree oven until caramelized, about 15 minutes. Allow to cool somewhat.
Meanwhile, toast coarsley chopped nuts (such as pecans and pistachios) in a dry skillet. Set aside.
Trim, rinse and dry fresh arugula and spinach. Toss lightly in aged balsamic vinegar and olive oil.
To assemble salad, mound greens on a chilled plate, top with warm roasted vegetables, toasted nuts and cheese. Drizzle a little more vinaigrette over the top.
